With summer on its way, now is the perfect time to make use of those sunny days and balmy nights before things get scorching. For the next six weeks or so you’ll be wanting to spend every minute out doors with your loved ones, and we say there is no better way to celebrate quality outdoor family time than with quality outdoor family food. So bring out those picnic hampers and prepare to hit the public parks or the deserty outdoors, because we’re about to tell you how best to fill them.
For the finger-licking recipes below we have none other than Georges Mokbel to thank, for contributing out of his book Every Day to Gourmet.
Kofta burger with roasted red pepper ketchup
Roasted Pepper Ketchup
2 cups jarred roasted red peppers, drained and coarsely chopped
1 cup marinara sauce
2 large garlic cloves, minced
½ tablespoon dried oregano
½ tablespoon dried rosemary
⅛ teaspoon (or more) chilli flakes
½ tablespoon ground coriander
¼ cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Prepare roasted pepper ketchup:
1. Bring all ingredients except olive oil, salt and pepper to a simmer in a small pan over low heat, cover and simmer for 20 mins, stirring often
2. Turn heat off, set aside to reach room temperature
3. Purée cooled mixture until smooth, slowly adding olive oil in a steady and fine stream until combined
4. Add salt, pepper and chilli to taste
5. Cover with plastic wrap and refrigerate until ready to assemble
Kofta Patties
1 cup finely chopped onions
1 ½ tablespoons coarse salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon curry powder
1 tablespoon ground black pepper
1½ pounds lean ground lamb, beef or chicken
¾ cup finely chopped flat-leaf parsley
Prepare kofta patties:
1. Stir to combine onions with salt and spices in a bowl and set aside for ten mins allowing onions to soften
2. Mix in the meat and parsley until combined, divide mixture into four and shape each into 4-inch patties
3. Preheat grill or griddle to high heat
4. Dip a few paper towels in olive oil and wipe the cooking surface
5. Grill patties on both sides until cooked to liking
6. Transfer to a plate and cover with aluminum foil to rest 2-3 minutes before assembling
Hummus and baked pita chips
Hummus
2 cups rinsed and drained canned chickpeas
1 tablespoon finely minced garlic
½ cup (or more) freshly squeezed lemon juice
½ cup tahini (sesame paste)
2 ice cubes
¼ cup extra-virgin olive oil, plus 2 tablespoons for garnish
Coarse salt
Prepare the hummus:
1. Combine first four ingredients in the bowl of a food processor and blend for 1-2 minutes until mixture comes together to form a smooth and consistent purée, stopping halfway to scrape the inner edge of the bowl with a rubber spatula
2. While processor is running, add ice cubes and drizzle olive oil in a steady and fine stream until fully incorporated
3. Season with salt and additional lemon juice to taste
4. Cover with plastic wrap, refrigerate for at least 20 mins to allow flavours to develop before serving.
Baked Pita Chips
2 thin pita loaves, cut into triangles
2 tablespoons (or as needed) extra-virgin olive oil
Coarse salt
1 tablespoon (or as needed) paprika for garnish
Bake pita chips:
1. Preheat oven to 375°F
2. Place pitas on a parchment-lined baking sheet, then drizzle with olive oil and toss until well coated
3. Season with a dash of salt to taste
4. Spread evenly on the baking sheet and bake 12-15 minutes until golden and crispy, tossing every 3-4 minutes to ensure an even browning
5. Set aside to cool before serving
Grilled halloumi and garden salad flat bread
Zaatar Flat Bread
⅓ cup zaatar
½ cup extra virgin olive oil
6 thin variety pita loaves
Bake flat breads:
1. Preheat oven to 375°F
2. Stir zaatar and olive oil in a small bowl
3. Line pita flat on your workstation and brush the entire top surface using a pastry brush concentrating on the edges
4. Line without overlapping on one or two sheet trays and bake 8-10 minutes until golden and crispy
5. Set aside to reach room temperature
Topping
4 small Persian cucumbers or 1 medium English, sliced
1 pint cherry tomatoes quartered
1 medium red onion, thinly sliced
1 cup loosely packed fresh mint leaves
1 cup loosely packed flat parsley leaves
1 cup pitted green or black olives, sliced
8 ounces halloumi cheese
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
Prepare the toppings:
1. Wash, slice and prepare vegetables, keep separate and refrigerate until ready to assemble
2. Rinse halloumi under cool running water and pat dry with paper towel
3. Slice into ⅓ inch slices
4. Place a large non-stick pan over high heat and quickly sear cheese on one side only for 30 seconds until medium golden
5. Transfer on a plate, cover with plastic wrap and set aside until ready to assemble
Everyday to Gourmet by Georges Mokbel is available to order online at www.georgesmokbel.com
